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Jack In The Box Centerpiece

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Ingredients
  All purpose flour/Unbleached flour 1 3⁄4 Cup (28 tbs)
  Whole wheat flour 1 3⁄4 Cup (28 tbs)
  Cinnamon 3 Teaspoon
  Allspice 2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Firmly packed brown sugar 2⁄3 Cup (10.67 tbs)
  Margarine/Butter 3⁄4 Cup (12 tbs), softened
  Eggs 2
  Vanilla frosting 1 Can (10 oz) (1 Container, Frosting Supreme Ready To Spread)
  Sifted powdered sugar 1 3⁄4 Cup (28 tbs)
  Orange flavored hard candy 2 Tablespoon (6 Pieces)
  Assorted candies 1 Tablespoon
  Apricot fruit leather/Orange fruit leather 14 Gram (1 Pouch)
Directions

Cut out a 5x4-inch rectangle.
Trace pattern piece for jack-o'-lantern face.
Transfer rectangle and pattern to lightweight cardboard; cut out and set aside.
Heat oven to 375°F.
Lightly grease cookie sheets.
Line 1 prepared cookie sheet with aluminum foil, keeping foil very smooth.
Lightly spoon flour into measuring cup; level off In large bowl, combine flour, whole wheat flour, cinnamon, allspice, baking powder and salt; mix well.
Set aside.
In another large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add eggs; blend well.
Gradually stir in flour mixture.
On lightly floured surface, roll out about 1/3 of dough to 1/4-inch thickness.
Using rectangular pattern piece, cut out four rectangles.
With spatula, carefully place rectangles 1 inch apart on greased cookie sheet.
Bake at 375°F. for 10 to 15 minutes or until firm to touch.
Cool 1 minute; remove from cookie sheet Roll out 1/4 of remaining dough to 1/4-inch thickness.
Using pattern, cut out face; cut out eyes, nose and mouth.
Transfer to foil-lined cookie sheet Bake at 375°F. for 5 minutes.
Meanwhile, place orange clear hard candy in plastic bag.
Using hammer, crush candies into about 1/4-inch pieces.
Remove cookie sheet from oven; fill cut-out spaces in face with crushed candy just to surface of dough.
DO NOT OVERFILL.
Bake an additional 7 to 10 minutes or just until candy is melted and bubbly.
Cool on cookie sheet 20 minutes.
Roll out remaining dough to 1/4-inch thickness.
Using 3-inch round cutter, cut 18 round neck pieces out of rolled dough.
In center of one round, cut out and remove 2 1/4 x 1/4-inch strip of dough.
This cookie will hold the jack-o'-lantern face.
Place rounds 1 inch apart on greased cookie sheets.
Bake at 375°F. for 10 to 12 minutes or until firm to touch.
Cool 1 minute; remove from cookie sheets.
Assemble centerpiece: In small bowl, combine vanilla frosting with powdered sugar; mix well.
Frost 1 side of each rectangle.
Decorate with assorted candies; set aside.
Place remaining frosting in 12-inch pastry bag fitted with desired tip (Number 32 open star tube works well).
Pipe ring on top side near edge of each cookie round except round with cut-out strip.
In center of flat plate or tray, gently stack one round on top of the other, frosting side up, ending with round with the cutout strip on top.
Let dry.
Pipe 5-inch square of frosting evenly around stack of cookies.
Pipe strip of frosting along outer edges of 4-inch sides of 1 rectangle.
With decorated side out and 5-inch side down, stand up rectangle in one strip of frosting on plate.
Repeat with remaining rectangles to form box.
Make sure corners are square; hold until set Pipe line of frosting in cutout strip of top cookie round; attach jack-o'-lantern face.
Hold until set If necessary, pipe line of frosting behind face for more support Pipe decorative strip of frosting on side seams and on top edge of box; let dry.
Cut fruit leather into six 3/4-inch strips.
Using needle and thread, place a gathering stitch 1/4-inch from one long edge.
Gather leather into ruffle; tie around neck.
1 centerpiece or 2 1/2 dozen 3-inch cookies.

Recipe Summary

Method: 
Baked
Ingredient: 
Apricot

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